Burdock root is harvested as a vegetable in Japan and was once used to provide bitter flavor to European beers. The sliced, dried burdock root is used to make infusions and decoctions, usually for the purposed of preparing a poultice.
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| cosmetic | Decoct the chopped root in boiling water to make poultices and skin washes. |
| culinary | Use the dried, chopped root in tea blends or toss into simmering soups or braised foods. |
| wellness | May also be encapsulated, alone or with other herbs. |
| safety | Use with caution if there is a history of kidney disorders or gastrointestinal problems due to the herb’s diuretic effects. |
Flavor : Slightly sweet but mildly pungent. Good companion for bitter tasting herbs and roots.
Although
burdock isn’t native to North America, various Native American tribes used the herb once it was introduced by European settlers. The Ojibwa tribe, in particular, held
burdock root in high esteem. In combination with
slippery elm bark,
turkey rhubarb root and
sheep sorrel,
burdock root was a component in the traditional Ojibwa tonic later adapted by Rene Caisse, the Canadian nurse who presented the world with the formula known as
essiac tea.
* These statements have not been evaluated by the
Food and Drug Administration. This product is not
intended to diagnose, treat, cure, or prevent
any disease.
